Sea bream fillet with ginger vinaigrette on a bed of mushrooms

Ingredients for 2 servings:

• 10 g ginger root
• 1 tbsp white wine vinegar, milder
• 1 tbsp oyster sauce
• 1 tsp sauce (spring roll sauce)
• 1 tsp sugar
• n. B. salt and pepper, white
• 2 tbsp sesame oil, dark
• 2 sea bream fillets, 200 g each, frozen
• 1 tbsp sour cream
• 1 tbsp, heaped egg white
• 1 tsp rice wine, dark, mild-spicy
• 4 tbsp flour
• 3 tbsp sunflower oil for frying
• 250 g king oyster mushrooms
• 20 g butter, unsalted
• 1 tsp bouillon (mushroom bouillon granules)
• 2 tbsp sour cream
• 2 medium-sized garlic cloves
• 1 tbsp rice wine, dark, milder
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg powder, grated
• 2 tbsp celery leaves, fresh or frozen
• 2 stalks of fresh dill, approx. 8 cm
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 22 minutes

An unusual dish that goes well with small, golden-brown fried potatoes.

For the vinaigrette: Cut the peeled ginger crosswise into thin slices, finely chop them, and place them in a small bowl. Mix together the white wine vinegar, oyster sauce, spring roll sauce, and sugar. Stir everything until the sugar has dissolved. Season the vinaigrette with salt and white pepper. Add the sesame oil and set aside the finished vinaigrette. For the fish: Rinse the thawed sea bream fillets and dry thoroughly. Whisk the sour cream with the egg white and rice wine until foamy and marinate the fillets for 30 minutes. Set aside the flour. For the mushrooms: Cut the cleaned king oyster mushrooms crosswise into approximately 6 mm thick slices. Sauté the slices with the butter over moderate heat. Mix the mushroom bouillon granules into the sour cream, press in the peeled garlic cloves, and stir in the rice wine. Season everything with pepper and nutmeg and simmer for 3 minutes. Then scatter the celery leaves over the fish and keep warm. Fry the fish fillets: Coat the fish fillets in flour. Heat the sunflower oil in a sufficiently large pan. Add the fillets and fry until light brown on both sides. Divide the king oyster mushrooms among the serving dishes, add the sea bream fillets, and drizzle with the vinaigrette. Garnish the dish with dill and, if desired, flowers and leaves, serve, and enjoy. Tip: Line the serving dishes with romaine lettuce.